| 1.
Together with the chickpeas, (soaked the night before)
boil the chicken, streaky bacon, and celery. Let
them boil until the chickpeas are soft and remove
from the heat.
2. To prepare the dough for the dumplings: take
a piece of chicken breast from the pan, along
with the streaky bacon and chop them up with a
knife or mincer. Remove the skin from the pork
and blood sausage and pull them to pieces. Cut
the parsley and garlic into little pieces. Squeeze
the lemon. Mix the minced chicken and streaky
bacon with the blood sausage, parsley, garlic,
mince, pine nuts, pepper, bread crumbs, lemon
juice and add the eggs.
3. With this mixture, make the meatballs as big
as you want.
4. Add the whole, peeled potatoes, salt and saffron
to the pan and let them boil for 10 minutes.
5. Add the meatballs and let them cook for another
10 minutes.
6. Serve as 2 dishes: 1st dish is the broth and
the 2nd dish is the rest of the stew.
BROTH: separate the broth in a casserole. Bring
it to boil and add fideos ( short noodles - thick
or thin, whichever you prefer). Let them cook
for 10 minutes and serve in a hot, deep dish.
CONSOMÉ: this should be served warm in
cups accompanied by a couple of meatballs.
STEW: Put the remaining stew, without the broth,
into a serving dish so that guests can help themselves.
SUGGESTIONS
TORTILLA COCIDO
1 take the meat from the bones, mash the left-over
cocido and fry it.
2 Beat a few eggs, depending on how much cocido
is being used.
3 Mix
4 Let it thicken.
FRIED COCIDO WITH GARLIC
Peel the cloves of garlic, cut them in half, fry
them and when they are golden, add the cocido
and fry.
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